Jiang Xiaohui, Lu Yuyun, Liu Shao Quan
Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117543, Singapore.
National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China.
Microorganisms. 2020 Feb 25;8(3):315. doi: 10.3390/microorganisms8030315.
A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: EC-1118, Biodiva and Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8-9%, ) was achieved by three yeast strains. produced a significantly lower amount of glycerol and acetic acid, while produced more lactic and succinic acids. In addition, the two non- strains were more efficient in proline utilisation. For volatile compounds, produced the highest amounts of esters, while produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in and fermented wines than that of . This study suggested that it is feasible to use pure non- yeast to produce red dragon fruit wine for commercialization.
采用不同酵母（EC - 1118、Biodiva和Concerto）通过酒精发酵（AF）生产了一种由红龙果汁制成的新型果酒。三种酵母菌株实现了完全酒精发酵，在糖利用和乙醇产量（8 - 9%）方面具有相似的发酵速率。[某种酵母]产生的甘油和乙酸量显著较低，而[另一种酵母]产生了更多的乳酸和琥珀酸。此外，两种非[特定酵母]菌株在脯氨酸利用方面更高效。对于挥发性化合物，[某种酵母]产生的酯类量最高，而[另一种酵母]产生了更多的高级醇、乙酸异戊酯和萜类化合物。另一方面，酒精发酵导致甜菜青素色素和总酚类化合物显著降解。然而，在[某些酵母]发酵的葡萄酒中发现抗氧化活性和颜色稳定性比[另一种酵母]发酵的葡萄酒更好。本研究表明，使用纯非[特定酵母]酵母生产用于商业化的红龙果酒是可行的。
